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EXOTEC's Photo EXOTEC Posts: 3,220
4/27/12 12:59 A

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@ GGMOM ~ sorry to hear about all your obstacles. I'm juggling my own, too! I read something recently (while researching supplements) that sometimes magnesium is prescribed for muscle cramping. You might bring that query to your doctor.

@ST@YFIT ~ ohhh, yes! NEVER let that "low-fat" stuff in your house. It will wreck your whole outlook! LOL It's hard to wean yourself off the old recommendations ... but then, I've always had to admonish myself against fats. What a relief to finally embrace the passion and feel not only no guilt, but proud of it! ha ha

@SUZANNEYEA ~ I'm right there with ya! I buy the fattiest cuts I can find, too! I'm a bit dubious about the grocery version, since the omegas are out of whack ... but I'm in the process of latching onto a local pastured producer, and I'll be in heaven then!
My latest indulgence is boneless country ribs. Oh man. They're about half fat, seriously. Delectable. A local independent grocery (who also runs a BBQ catering business) can barely keep them in their hot rack! I think I'm primarily to blame!

I completely agree with SIMPLEMAW, too. I use bacon renderings for nearly all my cooking (and then I get all that crispy rendered bacon to snack on!). I have a rotisserie cooker, and every roast I put in there is wrapped with bacon! yum I even do whole chickens in there that way. I cook 'em 'til both the bacon AND the chicken skin is crispy. DH can have the meat. Just don't get between me and those crispies! =D
And MAW... do you know what kind of pork you're getting from the FM? I keep seeing raves about Mangalitsa and ... hmm, I can't remember the other breed. Old-style lard types, anyhow. I just wonder if you've had either, and how you like them. How do they compare to the grocery version, I guess is my curiosity.

@N_STITCHES ~ no seed oils of any kind. You shouldn't use olive oil for cooking, either (you can drizzle it over already cooked things - that's tasty). The heat of cooking damages its structure. Use meat fats or coconut oil, or butter if it's something that won't burn. I use ghee a fair amount, too.
Yes, the unrefined and cold-processed extra-virgin coconut oil is what you want. I bought a huge *vat* of it (seriously, about a gallon) from Amazon. It's lovely. I believe the brand is "Kevala". It has a mild coconutty aroma, but I can't really taste it ... especially if it's competing with other flavors. What very faint coconut taste it has isn't the least distracting.
I love all nut butters. You don't have to worry about the processing and added ingredients if you make it yourself. It's not hard at all. I've been using a food processor, but I got sick of having to clean it (too big!), so I've got a really cool little peanut-butter machine coming. I can't wait! I make all sorts of nut butters though. I love pecan, and walnut, and pistachio! I dip celery in them too. They're all great.

BLH and CALGAL ~ that cholesterol thing is another one of those "monsters" that CW has installed under our beds and in our closets. Yes, excessive cholesterol can be bad ... but we NEED cholesterol to repair and maintain our bodies. And the particle size is the most important factor. I saw a calculation somewhere ... I'll try to find it and repost (unless someone else knows it and gets to it before I can) for estimating whether you've got the small or large particles. The number alone isn't the best indicator. You have to know what KIND of LDL (?) you've got.

@CHEROBNURSE ~ I think *any* kind of coconut is good coconut! Meat, milk, oil, flour --- I've never heard anyone in the low-carb or paleo world say anything bad about it. It's all good! Indulge!

Now I need to go find some bacon.
emoticon

...the problem with people these days is
they've forgotten we're really just animals ...
(attributation forgotten)

We did not create the web of life; we are but a strand in it.
~attributed to Chief Seattle

We don't have souls. We ARE souls. We have bodies.
~C.S. Lewis


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CHEROBNURSE's Photo CHEROBNURSE Posts: 7
4/26/12 10:21 P

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I was wondering if raw coconut meat is allowed on the Atkins plan. I used it to eat this a lot before the plan to ummm "get things moving" (sorry) I am on day 8 of induction and am really starting to feel uncomfortable in my belly, I tried the psyillium husk mix and that was awful. I am dringking 2-3 Liters of water a day and also doing 30-60 minutes of treadmill per day and that is not working. Sorry for the post but I am getting desperate. I used to eat alot of fiber before the plan but now I think my body is in shock. Any advise would be appreciated.

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SIMPLEMAW Posts: 4,136
4/26/12 8:15 P

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Sharon, the next time your son butchers, ask him to save some suet for you. Then you can render it (simple procedure) into tallow, which you can use as a source of fat. You can fry in it, add it to your beef, etc.

www.marksdailyapple.com/how-to-rende
r-
beef-tallow/#axzz1tC9J2e54


WOUBBIE's Photo WOUBBIE SparkPoints: (73,863)
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4/26/12 7:58 P

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Not to worry, Sharon - it sounds like you should be looking at some form of paleo/primal diet with no dairy and very low salt. Sorry, but I'm no expert on the subject.

As to sources of fat, how are you with macadamia nuts?

Edited by: WOUBBIE at: 4/26/2012 (19:59)
Don't tell me what you believe; show me what you do and I will tell you what you actually believe.


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GGMOM06's Photo GGMOM06 SparkPoints: (127,917)
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4/26/12 6:47 P

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WOUBIE AND BETTY, Thanks for replys. I do have what is called Idiopathic Edema had it for yrs and take 2 water pills a day. I am addicted to salt and with the edema i have to really watch it, now the cramping went away but i figured out why with using a little more salt, it is the kind that has added potassium in it. I do have to watch it and have had to take those big potassium pills . That went right by me and i know everyone thought i was dumb but i had cut it out completely for a week or so.......cramps, add "salt" no cramps. lol. I have lactose intolerance, so dairy for the most part is out, no mayo etc. I can eat cream cheese but even though it is "low sodium" it still is "high" for me. I do drink the Atkins shakes as they are mostly water and not milk but today it gave me a tummy upset. No i haven't seen a nutritionist as ins. wouldn't cover it and i pretty much know what makes me sick or swells me up. It is just that with most low carb way of eating there is a lot of sodium and kinds of fat i don't tolerate..I haven't tried coconut oil as it isn't sold in my grocery stores and not sure if i could afford it. As i said my beef is grassfed and is very lean, high in Omega 3's that way. The fat in reg. beef will make me sick too as does pork and turkey. I just don't tolerate it and i want so badly to lose this last 10-20 lbs( dr. said i should stay at 140, but what does he know,lol) Thanks for trying to help me, guess i'll just muddle along the best i can. Right now i'm sick to my stomache and think it's because i ate 3 eggs for lunch, hard boiled. Who knows emoticon

Edited by: GGMOM06 at: 4/26/2012 (18:49)


a sinner saved by God's Grace and Mercy


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WOUBBIE's Photo WOUBBIE SparkPoints: (73,863)
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4/26/12 6:25 P

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Sharon, not to be too nebby, but what exactly are your medical problems? I skimmed through your blogs and saw one that mentioned the salt problem and you associated it with cramping. I thought that cramping generally indicated that you are low on potassium, not high on salt, but then again, if you have heart problems you might be controlling your potassium as well.

Have you ever seen a nutritionist (and I mean a GOOD one, not one that just hands you a pre-printed paper with a cookie-cutter diet from the AMA)?

Don't tell me what you believe; show me what you do and I will tell you what you actually believe.


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KICK-SS's Photo KICK-SS Posts: 9,585
4/26/12 5:51 P

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I have to agree with most of you regarding the fat - it took me a long time to learn to go ahead and eat it... and I now use 1 tsp. coconut oil in my hot tea, which to me is quite good. I use the higher quality coconut oil that has the coconut flavor to it - gives tea "just enough" sweetness to make it very nice. When I cook eggs, whether I use coconut oil or butter, I clean out the skillet and pour whatever is there onto the eggs. I don't use olive oil to cook with, but do use it in dressings and sometimes even add a little more.. Blue cheese dressing, I'll "thin out" sometimes with the olive oil..........

And... I've found that I have to stay away from the prepared Atkins (and other brands) bars and the prepared shakes. I don't tolerate sugar alcohols well and don't like all of the "ingredients" they put into those products, not to mention that I'm finding they taste way too sweet. Now, I do make my own sometimes with protein powder and a coconut milk or cream, but don't buy the ready to drink ones. In fact, I gave my son about half a case of the Premier Protein drink and I used to just love it!! I opened one the other day and it was soooo sweet!

We all have to decide what we can or cannot tolerate or like during this process.

I really feel for you Sharon, with so many allergies or whatever that you don't eat some of the things that the rest of us find so enjoyable. But... I guess we have to do what we have to do to keep us healthy and feeling well. You must really be sensitive to it if you can't hardly even eat cream cheese from the box, it's very low in sodium... Do you or can you use coconut oil?? It's nothing but coconut.. and that would give you some fat too.

I do think that eating grams of protein one for each pound of what your goal weight is a little much... If that were the case, I'd be having 140 grams of protein daily and I personally think that is "over kill". (At least for me) I figured my protein requirements using "About.com" and it comes out I should have between 64 and 72 grams daily. That is taking your lean body mass, etc. Even Protein Power lifeplan says I should have 27 grams per meal, which is probably pretty close to right...

I think it's a juggling game for most all of us, getting the most food value we can from the things we have to work with, taking in our personal likes and dislikes as well. Guess that's why so many people write books??

emoticon

Betty

EWEFLUFFY IS NOW KICK-SS

TODAY IS THE TOMORROW YOU WORRIED ABOUT YESTERDAY. GET ON WITH IT!!

BEFORE YOU CAN START A NEW CHAPTER - YOU HAVE TO FIRST TURN THE PAGE!




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GGMOM06's Photo GGMOM06 SparkPoints: (127,917)
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4/26/12 4:22 P

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emoticon I will be the cold wet blanket here i'm afraid emoticon but i can't use cream in my coffee or mayo or much yogurt either. I usually buy only boneless breast of chicken bc i like it better than the dark meat . I used to eat the dark meat of chicken and turkey with the skin but if it makes you nauseous what do you do ? I can eat cream cheese out of the box or on celery most of the time but it tends to have too much sodium for me as does bacon, bacon rinds and many other Atkins foods to eat. I have a water retention problem and take 2 water pills a day and use almost no salt, none in cooking. I don't care much for butter anymore either, now i know there has to be fat somewhere i can eat, lol. Oh and our beef is grassfed, no corn/grain, as that is where the marble comes from. We buy it from our son's farm, where you get your beef from 1 cow not a 100 of them whether they are sick or come in with all 4 feet in the air. So my fat is always low and my protein is probably to high, although not sure how much to have anyway. I did hear that protein should be what your goal weight is ??? Hope you don't mind my post, it is so interesting to read yours, i sure wish i could eat like you girls do. Hopefully i will get some fatty chicken at the Chinese buffet on friday.. i know it will include some if not a lot of sauces. I also only eat 3 meals a day, no snacks or seconds (except friday,lol) or sweets, while keeping my carbs down. emoticon



a sinner saved by God's Grace and Mercy


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BEACHMOM_3's Photo BEACHMOM_3 Posts: 72
4/26/12 2:04 P

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Patti - That is great and very encouraging! I think I will go ahead and schedule my blood work for a month from now and that will put me at about 6-1/2 weeks. Thanks :)

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SUZANNEYEA's Photo SUZANNEYEA Posts: 4,342
4/26/12 1:16 P

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I never have to add oil to anything I cook, my meat has enough fat on it. My butcher will also just give me beef fat if I ask. I can melt that in the pan before cooking.
I am not a fan of any bars or shakes, I think your food should be all natural. Keep hard boiled eggs or cold chicken around if you still need to snack.
After you have been on plan for a while, your blood sugar will be steady and you won't need to snack.

N_STITCHES Posts: 3,047
4/26/12 1:11 P

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BEACHMOM, I had lab work done 7 weeks into starting Atkins. My #'s were amazing. In fact my doctor's word for them were "phenomenal"......Patti

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BEACHMOM_3's Photo BEACHMOM_3 Posts: 72
4/26/12 1:01 P

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Wow, lots of great information...thanks for posting these tips!

Jane - I have to get blood work done as well. I've been off my cholesterol meds for a year now (was pregnant) and now that my baby is 6 months old, my doctor wants to check my #s again. I'm kind of nervous my #s will be higher, as I've only been low carbing now for 2-1/2 weeks. I think I will wait a couple of months and then go in. (Dr. said it's not an urgent thing I need to do).



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NICHOLLE1981 SparkPoints: (1,802)
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4/26/12 12:51 P

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I was skeptical about the bars also. It just doesnt feel right to eat something with that many carbs, regardless of what type of carbs they say they are.

Failure is not an option!

If your tired of starting over, stop giving up!!!


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N_STITCHES Posts: 3,047
4/26/12 12:28 P

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I don't eat the Atkins bars either. Way to many carbs for my system even though they are sugar alcohols and they say we don't digest them. I'm not sure about that......Patti

Edited by: N_STITCHES at: 4/26/2012 (12:29)
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ST@YFIT's Photo ST@YFIT Posts: 649
4/26/12 12:25 P

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I never lost with the Atkins bars.

Oh, another good fat ingredient is mascarpone cheese. Yum!

Crystal



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N_STITCHES Posts: 3,047
4/26/12 12:24 P

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I have some Atkins Advantage shakes on hand in the refrigerator for those times that I need something to eat, but I'm just not very hungry for real food. I do prefer real food though. Sometimes the shakes just fit the bill......Patti

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TRISH579's Photo TRISH579 Posts: 1,129
4/26/12 12:13 P

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Personally, I won't. Too many chemicals. I would prefer a hardboiled egg, some nuts. They are too sweet for my taste, and would be a trigger for sugar cravings.

It's OK to just say no.


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NICHOLLE1981 SparkPoints: (1,802)
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4/26/12 12:11 P

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Have any of you ever tried to use shakes as meal supplements or snacks through out the day? I am thinking of trying the atkins shakes as something to have in between meals. Thanks

Failure is not an option!

If your tired of starting over, stop giving up!!!


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WOUBBIE's Photo WOUBBIE SparkPoints: (73,863)
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4/26/12 11:50 A

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My mother made everything low fat when I was growing up and I swear that woman could put cottage cheese in ANYTHING! Large curd to boot - dry as dirt. I almost never eat the stuff now, but found that I LOVE ricotta, which has way better numbers for low carb anyway, as long as you get full fat.

Had to laugh at the comment about switching to sour cream if a recipe calls for yogurt, (which was probably subsituted for the sour cream the recipe originally called for). My mom did that a lot too! We dipped our perogis in low fat plain yogurt instead of sour cream. I was probably 18 years old the first time I tasted sour cream!

Thanks go to SIMPLEMAW for reminding me a while back that chicken skin can actually be a meal staple! It's always been one of my guilty pleasures - one of those favorite foods you would never tell anyone that you eat. (I think it's why people LOVE chicken wings so much. Nobody kvetches when you eat the skin on the wings, but heaven forbid you eat it any other way!!) Now when I buy a roasted chicken hot from the deli I pull it all apart as soon as I get home and stash the meat for later use in salads and such, but have the skin for dinner with or without a veggie on the side.

Don't tell me what you believe; show me what you do and I will tell you what you actually believe.


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BLH507's Photo BLH507 Posts: 2,340
4/26/12 11:31 A

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Thanks Cal. I guess I will just see how it goes. Way to go on your weight loss by the way!

Jane
Kansas City, MO

A bear, however hard he tries, grows tubby without exercise.
-- Pooh's Little Instruction Book, inspired by A. A. Milne

docs.google.com/spreadsheet/ccc?key=
0Asqijq826ua1dERTNGFnWDkzNkp4elB0bEVsN
jJ2eXc&usp=drive_web#gid=24

#1 Track Every BLT (Bite, Lick, Taste)
#2 Stay in your calorie/point range
#3 Stay in your carb range
#4 Eat planned, healthy snacks only


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CALGAL98's Photo CALGAL98 Posts: 1,057
4/26/12 10:52 A

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BLH--just two weeks in on induction, I got blood drawn. My over all cholesterol was up 7 pts, but my triglycerides were down 40 pts. I suspect if they had done a check the cholesterol would have been made up of the larger molecules so a very good thing. :-)

If you can imagine it, you can achieve it; if you can dream it, you can become it.
William Arthur Ward



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N_STITCHES Posts: 3,047
4/26/12 10:47 A

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Thanks for clearing that up for me, Rhonda. Next time I'm at the store, I'll be looking for both.....Patti

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RKJ1969's Photo RKJ1969 Posts: 1,767
4/26/12 10:40 A

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@Patti - you do want the unrefined (aka extra virgin) coconut oil for the most health benefits, especially if you're going to try taking it straight or stirred into tea.
I do cook with it as well and I really like it for meats and such, however, I also use the refined for things like scrambling eggs because it has less of a "taste"!



Edited by: RKJ1969 at: 4/26/2012 (10:43)
~Rhonda




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N_STITCHES Posts: 3,047
4/26/12 10:39 A

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ST@YFIT, thanks for your reply. What kind of oil do you saute or oven roast something in? I've been using olive oil, but maybe that's not a good idea. I oven roasted brussels spouts a few weeks ago and it made me nervous beause of the high temperature and the brown yummy crust that formed on the brussels sprouts. This was an Ina Garten, Barefoot Contessa, recipe, so this is how she does it......Patti

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BLH507's Photo BLH507 Posts: 2,340
4/26/12 10:37 A

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I have a question about all the fat. I know in the book Dr Atkins says to wait until you are at least 6 weeks in to get blood work done. I am on my second week of induction and have a physical for my work insurance tomorrow. Do you think it will show a rise in cholesterol? Mine has been borderline for awhile and a couple of months ago was just a little high. Does he say to wait because it might go up before it goes down? The other reason I am asking is that my husband has a life insurance physical in a couple of weeks and just started induction on Tuesday.

I'm so glad my husband has started. He saw that I have lost over 7 pounds already so he's convinced. We have been clean eating for quite awhile so it isn't that far of a stretch for us. Just the fat!! It was cute to see him measuring his cheese this morning! Thats a first!

Jane
Kansas City, MO

A bear, however hard he tries, grows tubby without exercise.
-- Pooh's Little Instruction Book, inspired by A. A. Milne

docs.google.com/spreadsheet/ccc?key=
0Asqijq826ua1dERTNGFnWDkzNkp4elB0bEVsN
jJ2eXc&usp=drive_web#gid=24

#1 Track Every BLT (Bite, Lick, Taste)
#2 Stay in your calorie/point range
#3 Stay in your carb range
#4 Eat planned, healthy snacks only


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ST@YFIT's Photo ST@YFIT Posts: 649
4/26/12 10:26 A

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Canola and vegetable oils are bad, so try to avoid them when possible. Olive oil is fine, but try to use it more as a dressing rather than cooking with it. Coconut oil is good all ways, I believe. However, I can't eat it by itself or I get sick.

Edited by: ST@YFIT at: 4/26/2012 (10:27)
Crystal



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N_STITCHES Posts: 3,047
4/26/12 10:00 A

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Yes it is, that is true, SUZANNE. After a couple of cheats two weeks ago, I stalled on my losing. I've stayed the same for two weekly weigh-ins. Finally, today the scale is moving down again. Yay! I definitely understand now how Atkins works and I can't cheat on it or else I will stall. Boy, that is motivation to stay on plan and no cheats.

Avocado is a good fat and almond butter on celery or a spoon of it is yummy too. Read the labels on the almond butter. I found one without a lot of added stuff from East Wind.

I have a question about coconut oil. Do you all use it? The one that is refined is backordered at my store, but the unrefined one is in stock. Which one do I want? Is canola oil or vegetable oil bad?......Patti

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SUZANNEYEA's Photo SUZANNEYEA Posts: 4,342
4/26/12 8:54 A

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Just remember, high fat will not work if you cheat. Atkins is not like other diet plans and one bite is a big deal!

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4/26/12 8:40 A

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You all are right, I have been so brainwashed and I know it works, and I have the blood tests to prove it but just reading the below about butter makes me crazy and I love butter!

Speaking of loving butter, my boss took us to the Chop House yesterday and he said "Girls, you don't go to a seafood place and get fried chicken so you don't come here and get fish!" I was the first to order, so Ribeye, here I come! Complete with a salad and hot bacon vinegrette, it was so yummy! He ordered desert all around but I did eat some of the cappucino truffle ice cream but I boxed the "Mile High Chocolate" cake and took it to go. It is still sitting in the fridge (here at the office) and will be sending it home with a co-worker today. That steak was so yummy!

Today: turkey and hot pepper jack cheese rollups
Snack: Premier protein shake
Lunch: Ham and Cheese roll ups (I did not plan today very well)
and Dinner: baked lemon chicken with broccoli

**This is a great discussion, I feel like I am being so extravagant in ordering full fat items and the same in purchasing them from the store, but then again, the thinner people I see don't buy non-fat either! I just wish that I had taken this cue years ago!**

~Lorie~

You can live your life in two ways, one as though nothing is a miracle and the other way, as though everything is a miracle! Einstein


TRISH579's Photo TRISH579 Posts: 1,129
4/26/12 8:30 A

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To increase the fat, I cook everything in coconut oil, butter, lard or olive oil. I only buy well marbled steaks, pork with lots of fat in it- pork shoulder is my favorite cut, and is quite inexpensive. Lots of mayo with my tuna, full fat dressings - Marie's Blue Cheese is my favorite - on salads. Although I limit nuts, seeds and cheeses, I made sure there's no "low-fat" lurking there, either.

It does take a while, however, to get away from the SAD thinking - that fat is bad for you, but I need to be mindful of the portion sizes, and stop eating once I am sated. With a high-fat dinner, a little goes a long way.

It's OK to just say no.


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SIMPLEMAW Posts: 4,136
4/26/12 8:19 A

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Not much planned for today. I'll work at the library this morning, then run some errands. Maybe get my hair cut. Then work in the yard and garden this afternoon.

Yesterday I ended up defrosting both of my deep freezes, and organizing them and inventorying them! Hadn't intended to any such thing. I had to throw a few things out, but mostly all the extra room in both of them is because the frost build-up is gone. Two deep freezes, mostly full and mostly full of meat, and all for me! Of course, that's probably why I have meat from 2009 out there. I threw out 5 packs of freezer burned pork chops from 2009 (I think that was about the time I started buying my pork at the Farmers Market. What a difference that makes!) and a bunch of strawberries also from 2009. What a shame! And a waste. Though I did put them in my compost bin so they're not entirely wasted.

Have a great fat-filled day!

SIMPLEMAW Posts: 4,136
4/26/12 8:15 A

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In a hurry? A hardboiled egg, halved, with a big blob of mayo is a quick and easy alternative to devilled eggs.

Tuna salad, chicken salad, etc. are good with a lot of mayo instead of just a little bit like we used to do.

Lots of butter makes veggies taste even better. Cook them first, then put the butter on.

Save your bacon grease and use it in cooking. Save your other drippings, too, and use them. But bacon is especially good.

Make your own cream of ... soups by cooking frozen veggies in chicken broth (with seasonings if you are so inclined), then throw in the blender until smooth and add heavy whipping cream.

Thick soups and stews and chili are even better with a big blob of sour cream.

You can substitute sour cream for the yogurt in a lot of recipes. In a lot of cases, they've substituted the yogurt for the sour cream that was in the recipe originally, anyway!

Don't be afraid to take low fat recipes and put fat back into them. Saute in butter or bacon fat, use full fat sour cream or cheese instead of low low fat or fat free, use cream instead of skim milk, etc.



SUZANNEYEA's Photo SUZANNEYEA Posts: 4,342
4/26/12 7:45 A

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I have a ton of fat in my diet now, but I remember when I first started. I was so scared of eating all that fat. It really messes with your mind! I eat the fattiest meat they sell. If I eat pork or steak it has tons og fat on the edge. I love browning the fat, it is my favorite part.
But, I used to eat turkey burgers and chicken with no skin. I upped my fat gradually. It took me a while to really believe it.

ST@YFIT's Photo ST@YFIT Posts: 649
4/26/12 6:44 A

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I thought I'd use today's thread to continue a discussion that was happening on the Wednesday thread. Basically, how to get more fat in your diet.

Most of us agree that the first step is to let go of the SAD (standard American diet) brainwashing that tells us that fat is bad. It is not. I can tell you as a cardiology professional that eating fat does not cause heart disease.

Now, here are a few helpful suggestions on how to get more fat in your diet:

-Do not buy "lean" or "low fat" anything...including meat
-Do not drain the fat off of your meat while cooking it
-Add butter to everything (tastes great on cooked chicken and scrambled eggs)
-Add extra olive oil to salads
-I love heavy whipping cream, in coffee or just whipped up with cocoa powder and sweetener
-Never throw away the egg yolk in favor of the egg white

Anyone have other thoughts?

Edited by: ST@YFIT at: 4/26/2012 (06:45)
Crystal



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